Grilling one of the best ways to cook vegetables in the summer because you keep the heat outside and your house cool. The char offers a bit of smoky flavor, yet you can capture the veggies in a half-cooked state so you retain the fresh taste and texture.
In today’s Grilled Fajita Vegetable Skewers recipe I literally “mixed things up” by cutting my corn cobs into short rounds and stringing them on skewers with fresh garden zucchini, bell peppers, red onions, mushrooms, and even brussels sprouts.
These veggies grill well over a medium-low temperature. This ensures they don’t burn to a crisp, yet that the brussels sprouts get enough grill time. (P.S. It’s ok if the brussels are partially cooked as well.)
- 5 fresh corn cobs
- 3 zucchini
- 8 ounces small brussels sprouts
- 8 ounces mushrooms
- 1 large red bell pepper
- 1 large red onion
- 1/2 cup salted butter (1 stick)
- 1 packet Old El Paso Fajita Seasoning Mix
- 2 tablespoons fresh lemon juice
- 12 thick wooden skewers or metal skewers
- If using wooden skewers, soak them in water at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 325 degrees F.
- Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1 inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
- Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
- If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill.
- If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!